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European Journal of Scientific Research ISSN 1450-216X Vol.26 No.4 (2009), pp.539-548 © EuroJournals Publishing, Inc. 2009 http://www.eurojournals.com/ejsr.htm

Traditional and Improved Fish Processing Technologies in

Bayelsa State, Nigeria

Davies. R.M Department of Agricultural and Environmental Engineering, Faculty of Engineering

Niger Delta University, Wilberforce Island, Amassoma, Bayelsa State, Nigeria E-mail: [email protected]

Davies. O.A

Department of Fisheries and Aquatic Environment Rivers State University of Science and Technology

Nkpolu, Port Harcourt, Rivers State, Nigeria

Abstract

The study of mechanization of fish processing in Bayelsa State was conducted to evaluate different types of processing techniques that are being employed by fish processors and identify the major factors affecting the mechanization. The information was gathered using structured questionnaire and personal communication between April and May 2008 from four fishing communities in each of the four local government areas surveyed. Among the different fish processing techniques available, smoke-drying was prevalent 65(36%) and the least, sun-drying 3(2%). Drum oven 86 (47%) was highly favoured among the fish processing technologies. The losses during fish processing was dependent on the processing technique adopted. Firewood was commonly observed 60 (49%) in virtually all the processing centres. Female operators were dependent on the type of technology adopted. Women were predominant in adoption of traditional techniques of fish processing while men were the key actors under improved technologies. Majority of the fish processors had only primary school education 47(52%) while those with secondary and tertiary educational qualifications were 19(21%) and 3(3%) respectively. The criteria adopted for selecting technology were significantly dependent on cost and benefits. The source of information available to the fish processors on technology awareness was mainly from fellow fish processors. Keywords: Fish processing techniques, traditional, improved, smoke-drying, Bayelsa

State. Introduction The quality of the freshly caught fish and its usefulness for further utilization in processing is affected by the fish capture method. Unsuitable fishing method does not only cause mechanical damage to the fish, but also creates stress and the conditions which accelerate fish deterioration after death. Fish is highly susceptible to deterioration without any preservative or processing measures (Clucas and Sctcliffe, 1987) and (Okonta and Ekelemu, 2005). Emokpae (1979) reported that immediately the fish dies, a number of physiological and microbial deterioration set in and thereby degrade the fish. The

Traditional and Improved Fish Processing Technologies in Bayelsa State, Nigeria 540

aquatic food production globally has more than double since 1970, with a total of approximately 93.2million metric tonnes in 1997 (Delgade et al., 2003).

Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people as well as providing foreign exchange earning to many countries (Al- Jufaili and Opara, 2006). Appropriate processing of fish enables maximal use of raw material and production of value-added products which is obviously the basis of processing profitability. Freshwater fish processing, like the processing of the other food raw materials should: assure best possible market quality, provide a proper form of semi-processed final product, assure health safety of products, apply the most appropriate processing method and reduce wastes to the barest possible extent. Akinneye et al., (2007) and Davies (2005) reported that the development of appropriate fishing machinery and techniques that employed effective production, handling, harvesting, processing and storage, cannot be over-emphasized especially in the age when aquacultural development is fastly gathering momentum in Nigeria. Opara and Al Jufaili (2006) reported high incidence of fish losses as a major impediment to the realization of government goal towards increasing the contribution of the sector to the overall national economy. The use of appropriate technology which is a radical approach to stem up production and processing technique, has become subordinate to social need, and is of paramount importance.

The need to mechanize fish processing techniques has drawn the attention of national agricultural research to devote utmost interest and resources to engineering research in operation, to minimize the drudgery, reduce labour operation, and unsanitary and inherent unhygienic handling that are mostly involved in the traditional manual operations. Eyo (1997), reported abundant fish catch in the dry season. During this period, ponds, lakes and streams experience reduced water level, for easy harvest. Thus, period of fish scarcity is often encountered especially during the flood and raining seasons, during which fish are in short supply. Thus, it is imperative to process and preserve some of the fish caught in the period of abundance, so as to ensure an all year round supply. This will invariably reduce post harvest losses, increase the shelf-life of fish, and guarantee a sustainable supply of fish during off season with concomitant increase in the profit of the fisherfolks.

Akinola et al. (2006) reported different types of preservation methods; drying, smoking, freezing, chilling and brining. But the most prominent fish preservation in Niger Delta is smoke-drying. This could be adduced to the fact that most of the fish communities have no access to electricity to freeze their products. Electricity itself is fast becoming a less reliable source of energy for fish processing and preservation. Akinola et al. (2006) reported that despite the rudimentary nature of process of traditional methods, lack of control over the drying rate, sometimes results to under-drying or over-drying, expose the fish to unexpected winds, dust, dirt, insect infestation, and contaminants such as flies. These methods still remain predominant in Nigeria. To reduce post harvest losses and to improve the quality of fish and fishery products, traditional processing technology must be improved upon in Nigeria. This includes upgrading the traditional fish processing technology and adoption of solar dryer. Artificial dryers such as solar dryer, kiln, oven and so on have long been in existence, some of them are powered electrically, by sun, gas or natural fuel such as firewood, charcoal, wood and saw dust (Bolaji, 2005; Olokor, 1997 and Igbeka, 1986).

The drying of fish in oven consists of a period of several hours in which the fish is cooked followed by a period drying with low burning fire, producing only a moderate amount of smoke. The length of this latter period varies with the required keeping quality. The moisture of the dried products varies between an estimated 40percent in the higher ranges and 10-20percent in lower. The quality of the product is judged on degree of drying, appearance, damaged and insect infestation is influencing the price. Smoked fish as source of foreign exchange is gradually losing ground. This is adduced to the fact that exportation of processed fish to developed countries is becoming increasingly stringent because of the emerging set of Food Safely and Agricultural Health Standard, along with buyers changing their requirements (Ito, 2005 and Oyelese, 2006). The objectives of the present research were to:

541 Davies. R.M and Davies. O.A

1. Evaluate different processing technologies that are being used by fish processors in Bayelsa State.

2. Identify the major factors affecting the mechanization of fish processing. 3. Determine the level of acceptability of mechanization.

Materials and Methods The survey on technology choice and technical capacity of fish processing in Bayelsa State was carried out using combination of structured questionnaire and personal communication. A trial survey was conducted to pre-test the questionnaire. The final survey was carried out in April and May 2008. Four fishing communities were visited in each of the four local government areas namely, Sagbama, Brass, Yenogoa and Nembe. Some of parameters investigated by the questionnaire included different types of fish processing techniques, identification of the major factors affecting mechanization of fish processing, efficiency and effectiveness of the processing system adopted , contribution of women to the post harvest processing, etc. The data was subjected to qualitative statistical analysis using SPSS version 11.0 software and descriptive statistics. Results and Discussion Fish production, harvesting, handling, processing and marketing are ancient economic activities of the people of Niger Delta, Nigeria especially those living along the coastal region. Fig. 1 reveals that smoke-drying

Figure 1: Different fish processing techniques observed.

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Brining andsmoking

Drying Smoking anddrying

Pepper andsmoking

Frying Sun drying

Processing techniques

No of processing centers% observed in processing centers

65(36%) and brining-smoking 47(26%) were the most prominent fish processing methods. Sun-drying 3(2%) was uncommon and this could be attributed to the geographical location (coastal area) of Bayelsa State with low solar radiation most time. Losses during fish processing were significant in traditional fish processing techniques between (6-12%) and the capacity ranges from (3-47kg\day). The capacity of improved technologies ranges (80-250kg\day). Electricity in the fishing communities is absolutely absent thereby rendering the utilization of cold store/room impossible.

The study recorded six different types of traditional fish processing techniques and these were characterized with inefficient utilization of fuelwood, poor quality of fish due to lack of control over


the temperature of the fire and smoke density, high labour intensive and low capacity. Three improved technologies were equally observed in Bayelsa State (Table 1). Drum oven, 86 (47%) was highest followed by mud oven, 23 (13%) and chorkor kiln, 4 (2%), the least adopted. The chorkor kiln proved to be a successful technology with high efficiency in fuel uses, easy to operate and maintained, high batch capacity and produces evenly smoked fish which fetches high market value. Most of the fish processing communities employed traditional techniques and they have been in existence for more than ten years, and this is in agreement with Tawari (2006). Davies (2006) reported that traditional processing technique is still prevalent in Nigeria. The estimated percentage losses (6% and 15%) recorded by the traditional fish processors was dependent on the processing technique employed. The capacity of the traditional processing techniques ranged from 3kg/day to 47kg/day. All the processing equipments observed were locally produced and the cost of maintenance was reasonable. The improved technology Table 1: Summary of different techologies observed at the processing Centres

Technology Type

Number of Processing Centres

Percentage Observed in the Processing Centres

Percentage Loss Through Processing

Capacity of Technology (kg/ day)

Rafter 13 7 7-10 6-21 Drum oven 86 47 7-10 15-33 Mud oven 15 8 6-8 12-47 Mud oven 23 13 9-15 8-16 Charcoal oven 19 10 6-8 3-7 Open dug pit 8 4 9-12 5-8 Chorkor kiln 4 2 2-3 100-150 Electric dryer 8 4 2-3 170-250 Solar dryer - - - - Gas oven 6 3 3-5 80-100

operators went through formal training on the operation and maintenance of the machines. Some of the processors mentioned that fish obtained from dryers received resentment by consumers due to physical appearance especially colour .

From Table 2, shows that fuelwood, 61 (50%) was the preferred energy source for fish processing followed by charcoal, 26 (21%) and, electricity and gas, 2 (2%) each being the least. This present observation on source of energy adopted for fish processing is in accordance with the reports of FAO (1985) and Bolaji (2005). Hard wood were preferred to soft wood for smoking fish because the former yield more acid and produce products that are more bateriologically stable. Table 3 reveals that women were the key traditional fish processors. The sex of equipment operator is significantly dependent on the type of fish processing equipment. Traditional technologies were predominantly adopted by women (100%) while improved technologies were mainly operated by men (50-100%) and women (33-50%). From Fig.2, the age of fish processors determined their acceptability, adoption and willingness for mechanization of fish processing. Age range 26-35years had the maximum (41%) and greater than 55 years the minimum (2%) acceptability for mechanized fish processing. With Table 2: Sources of energy observed in the processing centres

Sources of Power No. of Processing Centres Percentage Observed in Processing Centres

Electricity 2 2 Fuel wood 61 50 Saw dust 14 11 Charcoal 26 21 Wood shaving 17 14 Gas 2 2

Table 3: Sex of the equipment operators in the processing centres


Sources of Power Percentage Number of Female Operators Centres with Male Operators Rafter 13 (100%) - Drum oven 86(100%) - Mud oven 15(100%) - Traditional mud oven 23(100%) - Charcoal oven 19(100%) - Open dug pit 8(100%) - Chorkor kiln 1(33%) 2(67%) Dryer - 2(100%) Gas oven 1(50%) 1(50%)

Figure 2: Age of fish processors

36-45, 24, 24%

26-35, 41, 39%

16-25, 10, 10%

<16, 8, 8%>55, 2, 2%

46-54, 17, 17%

<16

16-25

26-35

36-45

46-54

>55

advancement of age, risk and investment level taken are reduced. The educational level of the fish processors affected the level of investment, capital outlay and adoption of mechanization (Fig.3). Fish processors without primary education recorded the highest (52%) and the tertiary one lowest (3%). Fig.4 reveals that literate fish processors had higher awareness (89%), good management (91%) and willingness (97%) indices. There was positive significant difference on effect of literacy on mechanization of fish processing operations (P<0.05).

The systematic evaluation procedure became more important as the range of available machinery increased, allowing consumers a measure of choice. Cost and benefits 13(28%) and ruggedness 11(23%) were the major factors taken into consideration for selecting fish processing machines (Fig.5). These were followed by technical performance 7(15%), user friendliness 4(8%), ease of use 3(6%) and ease of maintenance 1(2%), the least. On spot assessment revealed that many of the manufacturers in their manual book of the equipment made their evaluation assessment on qualitative terms but they were often reluctant to make quantitative judgment which fish processors encountered on daily basis. The relationship between users of the equipment and equipment manufacturers was very poor. No consumer responsible testing was designed as a service (by the


Figure 3: Education level of fish processors

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% o

f res

pond

ents

No of education Primary Secondary Tertiary

Education level

No of respondents

% of respondents

Figure 4: Effect of literarcy on mechanization of fish processing

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Awareness Good mangement Availability Willingness

LiterateIlliterate


Figure 5: Criteria adopted by fish processors for selecting machine

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Cost and benefits Machine quality Technical performance User friendliness Ease of maintenance Ease of use Ruggedness Availability

No

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manufacturers) to provide processors with information on fish processing which they can use for successful identification and satisfaction of their growing need. The best source of information based on the grading awarded was neighbouring fish processors (33-36%) (Fig.6.).This was followed by source of information obtained from television and radio (4-8). There was virtually no information gathered by the processors from the universities. Minimal and insignificant information on the development of fish processing machines was gathered from manufacturing companies, extension services, agricultural show and demonstration, and newspaper/journal. Information dissemination on post harvest fish processing machines was still predominantly poor.


Figure 6: Evaluation of fish processing machines.Sources of information available to the processors and assessment of their relative usefulness

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Accessible UNN INT APP REL COM

Information criteria

Neighbouring fish processing

News pappers and journals

Radio and television

Agric shows and demostration

Research institutes

Extension services

Manufacturing company

Un

ACC=Accessible,UND=Understandable,INT=Interactive,APP=Applicable,REL=Reliable and COM=Comparable Conclusion Fish processing is still predominantly undertaken manually in Nigeria. Traditional fish processors adopted open fire or simple smoking oven such as halved cut drum oven, rafters and mud oven to improved technology such as dryer, chorkor kiln and gas oven. The different types of fish preservation techniques observed were brining/smoking, drying, hot or cold smoking, smoke-drying, smoking with pepper, frying and sun-drying. Most common of all these processing technique was smoke-drying. Most of the processing centres visited favoured the use of drum oven and mud oven. For the improved technology, electric dryer, chorkor kiln and gas were not common in the processing centers. Losses during fish processing were significant in traditional processing method compared to improved technology. Literate fish processors had higher awareness, availability, willingness and acceptability indices than the illiterates. The major factors considered by the processors owning machines for selecting their machines were cost and benefits, and ruggedness among other factors. The acceptability of mechanization of fish processing operations were hinged on the following factors based on the fish processors comments; literacy level, cost of the machines, level of awareness, infrastructural facilities available such as electricity, tap water or borehole water and accessible roads. Information on the availability of machines or techniques to the fish processors were mainly obtained from neighbouring fish processors. Direct relationship between the machinery users and the manufacturers has not featured strongly in the past arrangements. In many cases, it has been left to the agricultural extension service to articulate the needs of fish processors. Findings of the agricultural machinery development and tertiary institutions have declined in recent years. The quantity and quality of equipment and staff have suffered the consequence.


Recommendation Appropriate technology should be developed by government and non-governmental bodies that will accommodate climatic, ecological, social and cultural settings where they will be used. Training and after-sales service and spare parts stocking must be incorporated into the procurement agreement of machinery. Priority should be given to the training on machinery repairs and maintenance which will provide operational and maintenance skills necessary to sustain small scale fish processing, increase capacity and enable processors regular supplies of the fish products, as required by larger buyers. References [1] Akinneye, J.O., Amoo, I.A. and Arannilewa, S.T. (2007). Effect of drying methods on the

nutritional composition of three species of (Bonga sp, Sardinella sp and Heterotis niloticus). Journal of Fisheries Int. 2(1):99-103.

[2] Akinola, O.A., Akinyemi, A.A. and Bolaji, B.O. (2006). Evaluation of Traditional and solar drying systems towards enhancing fish storage and preservation in Nigeria (Abeokuta Local Government as a case study) Journal of Fisheries International 1(2-4):44-49.

[3] Al-Jufaili, M.S. and Opara, L. U. (2006). Status of fisheries Postharvest Industry in the Sultanate of Oman: Part1 Handling and Marketing System of Fresh Fish. Journal of Fisheries International 1 (2-4):144-149.b

[4] Bolaji, B.O.(2005). Performance evaluation of a simple solar dryer for food preservation. Book of Proceedings of 6th Annual Engineering Technology, Federal University of technology, Minna, Nigeria, pp 8-13.

[5] Clucas, I. J. and Sctcliffe, P.J. (1987). An introduction to fish handling and processing. Report of the Tropical Products Institute, pp 143-186.

[6] Clucas, I.J.(1981). In fish inspection and quality control by R. Kreuzer, Fishing News (Books): London, pp 1-40.

[7] Davies, R. M. (2005).Development of Appropriate Technology of fish processing in Nigeria. A paper presented at a one-day workshop on intensive fish farming on Thursday, 24th February 2005.

[8] Davies, R.M. (2006). Mechanization of fish industry in Nigeria status and potential for self-sufficiency in fish production. A paper presented at a one-day workshop on intensive fish farming. 19th August, 2006. 10pp.

[9] Delgade, C. L., Wada, M.W.N., Rosegrant, S.M. and Ahmed, M. (2003). Fish for 2020: Supply and demand in changing global markets. International Food Policy Reseach Institute, Washington, D.C. and World Fish Centre, Penanng, Malaysia.

[10] Emokpae, A.O. (1979). Organoleptic assessment of the quality of fresh fish. Nigerian Institute of Oceanography and Marine Research (NIOMR) Occasional Paper, No.12, pp 1-4.

[11] Eyo, A. A. (1997). Post harvest losses in the fisheries of Kainji Lake. A consultancy report submitted to Nigerian/German (GTZ) Kainji lake fisheries promotion project, March 1995. 75pp.

[12] FAO (1985). Renewable energy source: FAO technical report series No.8. [13] Igbeka, J.C.(1986). Evaluation of three types of solar dryers for Nigeria crops. Proceedings of a

workshop on solar drying in Africa held in Dakar, Senegal, pp 162-174. [14] Ito, S. (2005). The Distribution Effect of Compliance with Food Safety and Agricultural Health

Standards on Small producers in Developing Countries. Proceedings for the Japan Society for International Development, pp113-116.

[15] Okonta, A. A. and Ekelemu, J. K. (2005). A prelimnary study of micro-organisms associated with fish spoilage in Asaba, Southern Nigeria. Proceedings of the 20th Annual Conference of The Fisheries Society of Nigeria (FISON), Port Harcourt, 14th-18th November, 2005.557-560pp.

[16] Olokor, I.O. (1997). Solar tent, an adaptable fish preservation technology in Kainji Lake Basin. In Kainji Lake Fisheries Promotion Project. A Promotion Project. A bulletin of the Nigeria/


German Kainji lake Fisheries Promotion Project, New Bussa, Niger State, Nigeria. January 1997.

[17] Opara, L. U. and Al Jufiaili, S. M. (2006). Status of fisheries pot harvest industry in the Sultane of Oman: Part 2 Quantification of fresh fish losses. Journal of Fisheries International 1 (2-4):150-156.

[18] Oyelese, O.A.(2006). Quality assessment of cold smoked, hot smoked and oven dried Tilapia nilotica under cold storage temperature conditions. Journal of Fisheries International 1(2-4):92-97.

[19] Tawari, C.C. (2006). Effectiveness of Agricultural agencies in fisheries management and production in the Niger Delta. Doctor of Philosophy (Ph.D) thesis, Rivers State University of Science and Technology, Port Harcourt, Nigeria (Unpublished).180pp.

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